German Lebkuchen Cake With White Chocolate Frostin... |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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A traditional German Christmas cookie, a family favorite made into a delicious cake..... Enjoy.... Ingredients:
honey syrup |
3 large oranges |
1/2c. honey |
2/3c orange juice |
cake |
1 1/2 sticks softened; unsalted butter |
3/4c. firmly packed light brown sugar |
1tbs. vanilla extract |
1 1/4tsp. ground cinnamon |
3/4tsp. ground cloves |
3/4tsp. ground nutmeg |
3/4tsp. ground allspice |
1/2tsp. salt |
2 large eggs, room temp |
1 3/4c. all-purpose flour |
1 1/2tsp baking soda |
3/4tsp. baking powder |
2/3c. half and half |
1tbs. lemon juice |
2/3c. dried currants |
frosting |
12oz. lindt white chocolate, chopped |
2 sticks softened, unsalted butter |
12oz. softened, cream cheese |
3c. toasted sliced almonds |
orange slices |
Directions:
1. For syrup:
2. Using a grater, grate 4tbs. orange zest. Mix honey, orange juice and 2tbs. orange zest, (reserving remainder zest for the cake) in heavy medium saucepan. Boil until reduced to 3/4c. about 10 minutes.
3. Set honey syrup aside.
4. For Cake:
5. Preheat oven to 350F.
6. Butter 9 inch square baking pan with 2 inch high sides. Line bottom with waxed paper. Butter paper. Dust pan with flour.
7. Using a mixer, beat first 8 ingredients in large bowl until fluffy. Mix in reserved zest. Add eggs 1 at a time, beating well after each addition.
8. Sift flour, baking soda, baking powder into med. bowl.
9. Mix half and half, lemon juice in a small bowl.
10. Beat dry ingredients alternately with half and half mixture into butter mixture, beginning and ending with dry ingredients. Mix in currants. Pour batter into prepared pan.
11. Bake 50 minutes, and check for doneness by inserting a toothpick in center, which should come out clean.
12. Cool cake 20 minutes. Run small knife around sides to loosen. Turn cake out onto rack; cool. Peel off paper. Cover syrup and cake separately and let stand at room temp.
13. For frosting:
14. Melt chocolate in top of double boiler over simmering water, stirring occasionally until smooth. Cool to barely luke warm. Using mixer, beat butter, cream cheese until light. Add chocolate and 1/4c. honey syrup and beat until smooth. Chill until thich enough to spread, stirring occasionally, about 20 minutes.
15. Cut cake horizonally in half. Place bottom layer cut side up on platter. Brush with 1/4c. honey syrup. Spread 1 1/4c. frosting over. Brush remaining 1/4c. syrup over cut side of top layer. Place cake cut side down atop filled layer. Set aside 2/3c. frosting for garnish. Spread remaining frosting over top sides and cake. Press almonds around sides. Spoon remaining 2/3c. frosting into pastry bag fitted with small star tip. Pipe frosting decoratively around top edge of cake. Chill cake until frosting sets, about 1 hour. Garnish with orange slices.
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